Coffee cake with buttercream and nuts on stand

Coffee cake

  • 1
  • 2
  • 3
  • 4
  • 5
(128 ratings)

Prep: 20 mins Cook: 30 mins


Serves 8

Whip up a classic coffee cake with ease. You can freeze the sponges, without the buttercream icing, if you want to save time later on. Ideal for a bake sale

Nutrition and extra info

  • Vegetarian

Nutrition: per serving (without optional items)

  • kcal559
  • fat30g
  • saturates18g
  • carbs66g
  • sugars49g
  • fibre1g
  • protein5g
  • salt1.12g
Save to My Good Food
Please sign in or register to save recipes.


  • 170g caster sugar
  • 170g butter or margarine, plus extra to grease



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 3 large eggs
  • 170g self-raising flour
  • 1 ½ tsp baking powder
    Baking powder

    Baking powder

    bay-king pow-dah

    Baking powder is a raising agent that is commonly used in cake-making. It is made from an alkali…

  • 1 tbsp instant coffee (add more if you like it strong) dissolved in 1 tbsp hot water

For the icing

  • 225g icing sugar
  • 100g butter or margarine



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 ½ tbsp instant coffee dissolved in 1 tbsp hot water
  • strawberry jam (optional)
  • walnuts or cherries, to decorate (optional)


  1. Heat oven to 160C/140C fan/gas 3. Line and grease 2 x 18cm sandwich tins. Add the sugar and butter to a bowl and whisk until very fluffy and pale.

  2. Whisk the eggs in a mug with a fork, then add them gradually to the mixture with 1 tbsp of flour each time. (Make sure you don't use all the flour.) When the eggs have been fully combined into the mix, add the rest of the flour and the baking powder and fold it in gently.

  3. Add the dissolved coffee to the mixture, still folding. Divide into the sandwich tins and cook for 25-30 min until risen and firm and a skewer inserted into the middle comes out clean. Leave to cool in the tin for 5 mins then turn out onto a wire rack to cool completely. Can be frozen at this stage.

  4. Meanwhile make the icing by beating the icing sugar with the butter until light and fluffy, then add the dissolved coffee. Whisk then cover and put to one side until ready to ice the cake.

  5. Once the sponges have completely cooled, spread half the icing on the bottom of one (leaving around half for the top) and spread the strawberry jam on the bottom of the other, if using. Sandwich together, spread the remaining icing on top. Decorate with walnuts, or cherries if you prefer.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
27th Apr, 2020
Nice moist sponge cake - I doubled the coffee in the sponge but that's just personal preference. Making buttercream without any liquid earlier in the process doesn't really work so I needed to add a little milk to get things going - also the quantity was only barely enough for inside and top of the cake i.e.: it won't look like that photo unless you make more!
Karen Hooper's picture
Karen Hooper
14th Apr, 2020
Haven’t cooked in years and it was absolutely delicious everyone loved it will definitely do it again
Sam Speirs's picture
Sam Speirs
2nd Apr, 2020
Tasted great but stuck to the tin and didn't rise completely. Not great
1st Apr, 2020
Would not recommend! Not cooking well at all.
25th Mar, 2020
Didn't rise!! Sad inch-high cakes. The upside is it was very a sort of coffee sponge pudding in a bowl with icing spooned on top, but not a coffee cake.
Chloe Brown's picture
Chloe Brown
12th Mar, 2020
These came out so flat and sad looking! Such a shame!
Kelly Sheppard's picture
Kelly Sheppard
7th Mar, 2020
No problems with the cake being flat. I did up the qty of mix as I have 20inch standard tins not the 18s listed and it rose very very well. Tastes great and the icing (which I also increased) was lovely so good I used salted butter for the icing that just seemed to work well with the sweetness of the icing. I added the coffee before mixing the icing sugar and butter just to stop the sugar cloud scenario.
Steve Hickman's picture
Steve Hickman
2nd Feb, 2020
I shouldn't have departed from my usual recipe. This was a total disaster. Anaemic, flat as a pancake and straight in the bin. Not sure how others made this work, from the instructions. I should have guessed when the first instruction was to whisk butter with sugar! Even with softened butter that's a challenge. Avoid.
Bethan Lygo's picture
Bethan Lygo
2nd Nov, 2019
Made into cupcakes instead of a cake and added loads more coffee than the recipe said to. They were SO nice. Would highly recommend
Ellie stones's picture
Ellie stones
27th Oct, 2019
The coffee cake is so delicious. I advise people to try the coffee cake but try and do 2 spoonfuls of coffee.


Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?